Pork and Peanut Satay

Put the soy, garlic, kaffir lime leaves, ginger and the coriander in a food processor and blend to a paste. Add the lime juice, fish sauce, chilli sauce, sesame oil, sugar and the peanut butter and blend again. Add the coconut cream and blend until smooth.

Cut the pork into 2 cm thick pieces and place in a dish. Pour over half the marinade and turn to coat. Leave for 30 minutes.

Put the remaining marinade in a small saucepan and add the chopped peanuts and coriander. Cook for 4 minutes over a medium heat. Tip into a bowl and cool. If using wooden skewers soak in cold water for 30 minutes.

Thread each skewer with 2 pieces of pork, allowing a little space between each piece of meat. Repeat until all the meat is skewered.

Preheat the barbecue or a ridged grill to medium. Cook the satays on both sides until the pork is just cooked through – do not overcook or the pork will be dry.

To serve: Place the bowl of peanut sauce in the centre of a serving dish and surround with the satays. Serve with wok-fried Asian greens and rice. Makes about 16 skewers